by free recipes on 10/06/2011
.
.
Florentine Ravioli
The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner’s on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini.
Servings: 4 servings, about 1 1/2 cups each
Total Time: 20 minutes
Ease of Preparation: Easy
Health: Healthy Weight, High Calcium, High Potassium, Low Cholesterol, High Fiber, Low Calorie, Diabetes Appropriate
Ingredients:
Florentine Ravioli
1 20-ounce package frozen cheese ravioli or tortellini (4 cups)
6 teaspoons extra-virgin olive oil , divided
4 cloves garlic , minced
1/4 teaspoon salt
1/8-1/4 teaspoon crushed red pepper
1 16-ounce bag frozen chopped or whole-leaf spinach
1/2 cup water
1/4 cup freshly grated Parmesan cheese
Steps:
1: Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
2: Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.
Nutrition: (Per serving)
Calories – 275
Carbohydrates – 28
Fat – 13
Saturated Fat – 4
Monounsaturated Fat – 7
Protein – 13
Cholesterol – 25
Dietary Fiber – 6
Potassium – 677
Sodium – 654
Nutrition Bonus – Vitamin A (270% daily value), Vitamin C (50% dv), Folate (44% dv), Calcium (35% dv), Potassium (20% dv).
by free recipes on 20/04/2011
.
Noodle Kuegel
Ingredients:
1 package (6 ounces) of noodles (1/2-inch wide)
1/2 cup butter or margarine, softened
1 cup sugar
1 cup sour cream
4 eggs, beaten
1 cup sweet cream
1/2 teaspoon salt
3/4 cup raisins, plumped
Directions:
1. Cook noodles according to directions on package.
2. Cream butter and sugar.
3. Add remaining ingredients and stir into drained noodles.
4. Pour into buttered 3-quart glass dish and bake uncovered.
Temperature: 375 degrees
Time: 45 minutes
Servings: 8 generous
.
by free recipes on 18/03/2011
.
California Pasta Recipe
Ingredients:
5-6 cloves garlic, minced
2 Tablespoons olive oil
8-10 sun-dried tomatoes packed in oil, drained and chopped
8-10 Kalamata olives, chopped
1/2 cup fresh chopped basil
4 chicken breasts, skinned, boned, cooked and julienned
Pinch red pepper flakes
6 medium tomatoes, chopped
1 pound angel hair pasta, cooked according to package directions
Grated Parmesan cheese
Directions
Saute garlic in oil. Add sun-dried tomatoes, olives and basil. Simmer for 3 minutes. Add prepared chicken and heat for 2 more minutes. Add pepper flakes and tomatoes and continue heating for a few more minutes. Do not overcook. Combine sauce with drained pasta in a large bowl and toss well. Top with grated Parmesan cheese.
Serves: 4 – 6
.
by free recipes on 24/02/2011
.
TOMATO BASIL PASTA TOSS
Ingredients:
10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese
Directions:
Combine all of the ingredients in a large bowl. Serve immediately at room temperature, or cover and refrigerate for up to 24 hours before serving.
Yield: 8 servings
Categories: Pasta, Salads, Picnics, Parties
.
by free recipes on 23/01/2011
.
Pasta with Sausage and Peppers
Ingredients:
1 pound mild Italian sausage
4 Tablespoons olive oil
2 onions, sliced
1 green bell pepper, cut into julienne strips
1 red bell pepper, cut into julienne strips
3/4 teaspoon salt
2 cloves garlic, minced
8 ounces linguine, cooked to package directions
Salt and Pepper to taste
Directions:
Cut sausage into chunks and brown in a large frying pan over medium-high heat. Remove with a slotted spoon and drain on paper towels. Add oil to pan. Reduce heat to medium, add onions and saute until golden. Add pepper strips and salt and cook until softened. Stir in garlic and add sausage and cook for 2 minutes. Add drained pasta to sausage mixture and toss to combine. Add salt and pepper.
Serves: 4
.
by free recipes on 13/01/2011
.
LASAGNA ROLL-UPS
Ingredients:
8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8×12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.
Yield: 4-6 Servings
Category: Pasta
.
by free recipes on 15/11/2010
.
Linguine with Bacon and Mushroom
Ingredients:
6 slices bacon
1 onion, chopped
1 small green bell pepper, cut into strips
1/2 pound mushrooms, sliced
2 ounces caper-stuffed anchovies, drained and chopped
1 (6-ounce) can pitted black olives, chopped
1/2 cup chopped parsley
1 pound linguine
1 stick unsalted butter, cut into pieces
1/2 cup Parmesan cheese
Directions:
Cut bacon into 1-inch pieces, saute and drain. Saute onion and green pepper in bacon drippings until soft. Add mushrooms and anchovies, and cook over moderate heat for 10 minutes. Stir in olives, parsley, bacon, salt and pepper. Cook linguine in boiling, salted water for 10 to 12 minutes until tender. Drain. In a serving dish, toss linguine with butter and pour sauce over it. Sprinkle with Parmesan cheese.
Serves: 4 – 6
.
by free recipes on 24/08/2010
.
PASTA & CAJUN CHICKEN
Ingredients:
4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese and serve.
Yield: 2 Servings
Category: Main Courses, Pasta, Chicken
RSS